Cherry Pit Simple Syrup

I recently made a batch Very Cherry Gelato, which means I found myself with a bunch of leftover cherry pits. I could have thrown them away, but instead, I steeped them in a sugar water solution to make delicious Cherry Pit Simple Syrup. Add it to sparking water or your favorite spirit for a refreshing beverage. It’s great drizzled on ice cream too.

Items used to make this recipe:

(affiliate links)

• cherry pitter https://amzn.to/3T63z7x

• pure vanilla extract https://amzn.to/3QX7GRn

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Cherry Pit Simple Syrup

makes about 1 cup

Printable Recipe

Ingredients

• 1/2 cup cherry pits (from about 1 pound of fresh cherries)

• 1 cup cold water

• 1 cup granulated sugar

• pinch of salt

• 1/4 teaspoon pure vanilla extract

Directions

1. Place cherry pits, water, sugar, and salt in a small saucepan and bring to a boil; reduce heat and simmer for 10 minutes.

2. Remove mixture from heat and stir in vanilla extract.

3. Strain pits and store syrup in the fridge for up to 2 months.

Note

• Cherry pits contain amygdalin, a naturally occurring compound found in the seeds and pits of many fruits. The body turns amygdalin to cyanide, but have no fear… not only do you have to ingest an unreasonably large amount of amygdalin for it to be dangerous, the cooking process renders it completely harmless. But just to be on the safe side, experts suggest you avoid crushing, chopping, or chewing cherry pits.

Strawberry Clafoutis

Clafoutis (pronounced kla-foo-tee) is a crustless French tart filled with a sweet vanilla custard-like base and fruit, typically cherries, but the recipe works with a variety of fruits. Today’s version features the most delicious fresh strawberries that I found at a local farm stand. Whatever fruit you choose, be sure its flavor is amazing.

You may also be interested in seeing my Cherry Clafoutis, Peach Clafoutis, and Blueberry Clafoutis.

I wish you could smell these berries!

I wish you could taste these berries!

The clafoutis puffs up as it bakes, but it deflates soon after removing it from the oven - this is normal. Clafoutis can be served slightly warm, cold, or at room temperature. Personally, I prefer room temperature. If serving cold or at room temperature, you may wish to dust it with confectioner’s sugar.

Cuts like buttah!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3QoVxWe

• my favorite trimming knife https://amzn.to/39vrISZ

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Strawberry Clafoutis

makes 12 servings

Printable Recipe

Ingredients

• 2 tablespoons butter, softened to room temperature

• 2 tablespoons granulated sugar

• 3 cups fresh ripe strawberries, hulled and cut into bite-size pieces

• 3 large eggs

• 1 1/2 cups half and half

• 3/4 cup granulated sugar

• 3/4 cup all purpose flour

• 1 tablespoon pure vanilla extract

• 1/4 teaspoon fine table salt

Directions

1. Preheat oven to 350F and place rack in center position.

2. Generously coat the inside of a 3-quart stoneware or ceramic baking dish with the softened butter, followed by the sugar; tap out excess sugar.

3. In a blender, make the custard mixture by combining the eggs, half and half, sugar, flour, vanilla, and salt on low speed until fully incorporated.

4. Place prepared fruit in baking dish and pour the custard over the fruit.

5. Bake in center of oven for 50-60 minutes until the evenly puffed and golden around the edges.

6. Remove from oven and cool before serving slightly warm, at room temperature, or chilled. Note - The clafoutis will deflate shortly after removing it from the oven. This is to be expected.

7. Chill leftovers in an airtight container.

Note

• A 3-quart baking dish is typically a standard 9x13 size. Alternatively, a 10-inch square baking dish can be used, or any dish that holds a 12-cup volume.